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1
Identification of selective oxidation of TiC/SiC composite with X-ray diffraction and Raman spectroscopy
Identification of selective oxidation of TiC/SiC composite with X-ray diffraction and Raman spectroscopy
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Identification of selective oxidation of TiC/SiC composite with X-ray diffraction and Raman spectroscopy

Chemical papers, 2016-11, Vol.70 (11), p.1503-1511 [Peer Reviewed Journal]

Institute of Chemistry, Slovak Academy of Sciences 2016 ;ISSN: 0366-6352 ;EISSN: 1336-9075 ;DOI: 10.1515/chempap-2016-0084

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2
Lipolysis and oxidation of lipids during egg storage at different temperatures
Lipolysis and oxidation of lipids during egg storage at different temperatures
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Lipolysis and oxidation of lipids during egg storage at different temperatures

Czech Journal of Food Sciences, 2017-01, Vol.35 (3), p.229-235 [Peer Reviewed Journal]

2017. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1212-1800 ;EISSN: 1805-9317 ;DOI: 10.17221/174/2016-CJFS

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3
Study on the influence of dietary sea buckthorn meal on nutritional properties of laying hen eggs
Study on the influence of dietary sea buckthorn meal on nutritional properties of laying hen eggs
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Study on the influence of dietary sea buckthorn meal on nutritional properties of laying hen eggs

Czech Journal of Animal Science, 2021-01, Vol.66 (6), p.225-234 [Peer Reviewed Journal]

2021. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1212-1819 ;EISSN: 1805-9309 ;DOI: 10.17221/239/2020-CJAS

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4
The effect of the addition of chilli pepper fruits and refrigerated storage time on the quality of pasteurised canned meat
The effect of the addition of chilli pepper fruits and refrigerated storage time on the quality of pasteurised canned meat
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The effect of the addition of chilli pepper fruits and refrigerated storage time on the quality of pasteurised canned meat

Czech Journal of Food Sciences, 2020-01, Vol.38 (5), p.301-307 [Peer Reviewed Journal]

2020. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1212-1800 ;EISSN: 1805-9317 ;DOI: 10.17221/52/2020-CJFS

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5
Relationship between the fat and oil composition and their initial oxidation rate during storage
Relationship between the fat and oil composition and their initial oxidation rate during storage
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Relationship between the fat and oil composition and their initial oxidation rate during storage

Czech Journal of Food Sciences, 2020-01, Vol.38 (6), p.404-409 [Peer Reviewed Journal]

2020. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1212-1800 ;EISSN: 1805-9317 ;DOI: 10.17221/207/2020-CJFS

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6
Phloridzin as a marker for evaluation of fruit products authenticity
Phloridzin as a marker for evaluation of fruit products authenticity
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Phloridzin as a marker for evaluation of fruit products authenticity

Czech Journal of Food Sciences, 2021-01, Vol.39 (1), p.49-57 [Peer Reviewed Journal]

2021. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1212-1800 ;EISSN: 1805-9317 ;DOI: 10.17221/239/2020-CJFS

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7
Interrelationships between the content of oxidative markers, antioxidative status, and somatic cell count in cow's milk
Interrelationships between the content of oxidative markers, antioxidative status, and somatic cell count in cow's milk
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Interrelationships between the content of oxidative markers, antioxidative status, and somatic cell count in cow's milk

Czech Journal of Animal Science, 2016-01, Vol.61 (9), p.407-413 [Peer Reviewed Journal]

2016. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1212-1819 ;EISSN: 1805-9309 ;DOI: 10.17221/70/2015-CJAS

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8
Ferulic acid in cereals - a review
Ferulic acid in cereals - a review
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Ferulic acid in cereals - a review

Czech Journal of Food Sciences, 2015-01, Vol.33 (1), p.1-7 [Peer Reviewed Journal]

2015. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1212-1800 ;EISSN: 1805-9317 ;DOI: 10.17221/401/2014-CJFS

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9
Total oxidation of ethanol and toluene over ceria—zirconia supported platinum catalysts
Total oxidation of ethanol and toluene over ceria—zirconia supported platinum catalysts
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Total oxidation of ethanol and toluene over ceria—zirconia supported platinum catalysts

Chemical papers, 2016-07, Vol.70 (7), p.898-906 [Peer Reviewed Journal]

Institute of Chemistry, Slovak Academy of Sciences 2016 ;ISSN: 0366-6352 ;EISSN: 1336-9075 ;DOI: 10.1515/chempap-2016-0028

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10
Analysis of cashmere goat meat by label-free proteomics shows that MYL3 is a potential molecular marker of meat toughness
Analysis of cashmere goat meat by label-free proteomics shows that MYL3 is a potential molecular marker of meat toughness
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Analysis of cashmere goat meat by label-free proteomics shows that MYL3 is a potential molecular marker of meat toughness

Czech Journal of Animal Science, 2022-01, Vol.67 (4), p.137-146 [Peer Reviewed Journal]

2022. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1212-1819 ;EISSN: 1805-9309 ;DOI: 10.17221/61/2021-CJAS

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11
Possibilities for removal of chlorinated dye Mordant Blue 9 from model waste water
Possibilities for removal of chlorinated dye Mordant Blue 9 from model waste water
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Possibilities for removal of chlorinated dye Mordant Blue 9 from model waste water

Chemical papers, 2016-04, Vol.70 (4), p.470-476 [Peer Reviewed Journal]

Institute of Chemistry, Slovak Academy of Sciences 2015 ;ISSN: 0366-6352 ;EISSN: 1336-9075 ;DOI: 10.1515/chempap-2015-0225

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12
Effect of drying method on the phenolic content and antioxidant capacity of spearmint
Effect of drying method on the phenolic content and antioxidant capacity of spearmint
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Effect of drying method on the phenolic content and antioxidant capacity of spearmint

Czech Journal of Food Sciences, 2013-01, Vol.31 (5), p.509-513 [Peer Reviewed Journal]

2013. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1212-1800 ;EISSN: 1805-9317 ;DOI: 10.17221/526/2012-CJFS

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13
OH-initiated oxidation mechanism and kinetics of organic sunscreen benzophenone-3: A theoretical study
OH-initiated oxidation mechanism and kinetics of organic sunscreen benzophenone-3: A theoretical study
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OH-initiated oxidation mechanism and kinetics of organic sunscreen benzophenone-3: A theoretical study

Chemical papers, 2016-06, Vol.70 (6), p.856-868 [Peer Reviewed Journal]

Institute of Chemistry, Slovak Academy of Sciences 2016 ;Copyright Walter de Gruyter GmbH 2016 ;ISSN: 0366-6352 ;EISSN: 1336-9075 ;DOI: 10.1515/chempap-2016-0003

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14
Effects of frying oil type on its stability and composition of fried food
Effects of frying oil type on its stability and composition of fried food
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Effects of frying oil type on its stability and composition of fried food

Czech Journal of Food Sciences, 2022-01, Vol.40 (4), p.323-330 [Peer Reviewed Journal]

2022. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1212-1800 ;EISSN: 1805-9317 ;DOI: 10.17221/235/2021-CJFS

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15
A Study of Phenolic Bioactive Compounds Of Daucus Carota Subsp. Sativus Fruits of Yaskrava, Nantska Kharkivska and Olenka Species and Of Dauci Carotae Subsp. Sativi Fructuum Extractum Siccum
A Study of Phenolic Bioactive Compounds Of Daucus Carota Subsp. Sativus Fruits of Yaskrava, Nantska Kharkivska and Olenka Species and Of Dauci Carotae Subsp. Sativi Fructuum Extractum Siccum
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A Study of Phenolic Bioactive Compounds Of Daucus Carota Subsp. Sativus Fruits of Yaskrava, Nantska Kharkivska and Olenka Species and Of Dauci Carotae Subsp. Sativi Fructuum Extractum Siccum

Acta Facultatis Pharmaceuticae Universitatis Comenianae, 2022-01, Vol.69 (1), p.16-26 [Peer Reviewed Journal]

2022. This work is published under http://creativecommons.org/licenses/by-nc-nd/4.0 (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 2453-6725 ;ISSN: 0301-2298 ;EISSN: 2453-6725 ;EISSN: 1338-6786 ;DOI: 10.2478/afpuc-2022-0002

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16
The effects of K+-deficiency on H2O2 dynamics and sucrose in tomato
The effects of K+-deficiency on H2O2 dynamics and sucrose in tomato
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The effects of K+-deficiency on H2O2 dynamics and sucrose in tomato

Horticultural science (Praha), 2021-01, Vol.48 (2), p.90-97 [Peer Reviewed Journal]

2021. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 0862-867X ;EISSN: 1805-9333 ;DOI: 10.17221/103/2020-HORTSCI

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17
Estimation of the antioxidant properties of milk protein preparations hydrolyzed by Lactobacillus helveticus T80, T105 and B734
Estimation of the antioxidant properties of milk protein preparations hydrolyzed by Lactobacillus helveticus T80, T105 and B734
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Estimation of the antioxidant properties of milk protein preparations hydrolyzed by Lactobacillus helveticus T80, T105 and B734

Czech Journal of Food Sciences, 2019-01, Vol.37 (4), p.260-267 [Peer Reviewed Journal]

2019. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1212-1800 ;EISSN: 1805-9317 ;DOI: 10.17221/477/2017-CJFS

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18
Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese
Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese
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Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese

Czech Journal of Food Sciences, 2020-01, Vol.38 (4), p.215-222 [Peer Reviewed Journal]

2020. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1212-1800 ;EISSN: 1805-9317 ;DOI: 10.17221/129/2020-CJFS

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19
Effect of silver nanoparticles on the immune, redox, and lipid status of chicken blood
Effect of silver nanoparticles on the immune, redox, and lipid status of chicken blood
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Effect of silver nanoparticles on the immune, redox, and lipid status of chicken blood

Czech Journal of Animal Science, 2016-01, Vol.61 (10), p.450-461 [Peer Reviewed Journal]

2016. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1212-1819 ;EISSN: 1805-9309 ;DOI: 10.17221/80/2015-CJAS

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20
Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausages
Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausages
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Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausages

Czech Journal of Food Sciences, 2017-01, Vol.35 (3), p.189-193 [Peer Reviewed Journal]

2017. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1212-1800 ;EISSN: 1805-9317 ;DOI: 10.17221/210/2016-CJFS

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